1/4cupmascarpone (remove from fridge 30 minutes prior)(56 grams)
1/2cupsweetened condensed milk(161 grams)
3 or 4thick slices of cake cut into bite size pieces (heavy crumb eg pound cake)
1/4 - 1/2cupstrong coffee (cold)(58 - 117 grams)
chocolate flakes for sprinkling
melted chocolate if desired
TIRAMISU NO CHURN ICE CREAM
In a medium bowl combine well the mascarpone and sweetened condensed milk.
In a large bowl beat cream until stiff peaks form. Fold the mascarpone mixture into whipped cream until well combined.
In a small bowl add the cold coffee, dip the pieces of cake in the coffee (quickly so they aren't soaked and fall apart).
Using freezer safe glasses add a layer of coffee dipped cake (3-4 pieces) and top with 2 or 3 heaping spoonfuls of the ice cream mixture, continue for 2 or 3 more layers (depending on the size of the glasses). Cover with plastic wrap and freeze until firm approximately 3-5 hours or over night. Sprinkle with grated chocolate if desired before serving. Enjoy!
If the parfait is very hard, let it them sit for about 10-15 minutes before serving.